Dacor Wall Ovens Chocolate Raspberry Truffle Tart, Tarts, Recommended Time 10-15minutes, Recipes

Tarts

Default Mode and Temperature: Pure Convection™/325˚

Recommended Time: 10-15 minutes

Tips: Use 10" tart pan; Use rack position 2. For two pans, use rack positions 2 and 4.

Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#1 Tarts

Chocolate Raspberry Truffle Tart

CRUST	1ST LAYER FILLING	2ND LAYER OF FILLING
1 2⁄3 cup all purpose flour	3 cups frozen raspberries	1⁄4 cup (1⁄2 stick) unsalted butter
1⁄3 cup cocoa powder	1⁄2 cup granulated sugar	1 pound bittersweet chocolate,
3⁄4 cup granulated sugar		cut in pieces
1 teaspoon vanilla extract		1⁄2 cup granulated sugar
1⁄2 teaspoon salt		4 large eggs
1 cup, (2 sticks) unsalted butter		1 teaspoon vanilla extract

1 cup whipped cream or 1 quart vanilla bean ice cream

Adjust oven rack to position 2. In Dacor Guide, select Tarts. Allow oven to preheat. To prepare the crust, butter a 10-inch tart pan with the removable bottom and set aside.

In food processor, combine flour, cocoa powder, sugar, vanilla, and salt. With the machine running, drop in the butter 1 Tablespoon at a time through the feeder tube. Process until the dough forms a ball. Remove the dough and press into the prepared pan. Once the oven has preheated, place the tart crust in the oven and bake for 10 minutes, or until the dough is set. Remove from the oven and let cool.

To prepare the first layer of filling, combine thawed raspberries and sugar in a sauté pan. Cook over medium low heat until a chunky fruit syrup forms. Allow to cool and set aside.

To prepare second layer of filling, place the butter and chocolate pieces in a double boiler over low heat. Simmer until melted, stirring occasionally. Remove the bowl from the heat and stir in the sugar and eggs. Mix well. Add the vanilla; mix well.

To assemble, spread raspberries over cooled crust. Pour chocolate mixture on top. Place on cookie sheet. Place in oven and set timer for 20 minutes. Bake until the middle is set.

Whip the cream to soft peaks and serve a dollop on top or serve with a scoop of vanilla bean ice cream.

Serves 12.

RECIPES

35